Recipe Directions

  • 1. Get one large bunch of dry kale.
  • 2. Rip kale into gigantic "chips." Leave the kale quite big because they will shrink when dehydrated so try to leave each piece of kale quite big. Place in bowl.
  • 3. Add all remaining ingredients into the bowl on top of the kale.
  • 4. Mix all the ingredients together using your hands. Your hands will get coated in oil and spices, but trust me. You have to do it this way--it's the only way to get this raw kale chip flavouring mixture thoroughly mixed and on each leaf. Mix very very thoroughly by massaging the kale with your hands. You want to make sure the spices are quite evenly distributed. 
  • 5. Place your chips in a single layer on parchment-paper lined dehydrator sheets. You don't have to lie them out perfectly; just make sure you don't have pieces lying on top of one another.
  • 6. Dehydrate for 1 hour at 120 degrees. Reduce heat to 105 and dehydrate for a couple more hours. Check on them quite soon, because small pieces will crisp up quickly and you can snack on them right away! Compared to most dehydrator recipes this raw kale chip recipe actually is pretty quick to make, and you can be enjoying them within a few hours. Don't eat them when they're still a bit soggy, they taste gross that way. Wait until they're totally dry and crispy.
  • 7. We usually tend to consume these raw kale chips really quickly, but they do keep quite well stored in tupperware or ziploc bags (provided that you've totally dehydrated them so that there's no moisture left in your kale chips - Ie. dehydrate them for 24 hours or longer!). So eat up! :)

The Rawtarian's Thoughts

By The Rawtarian

Raw kale chips - I finally took the time to document my kale chip making procedure! There are many ways to make kale chips, and this is the way I do it.

This kale chip recipe requires a dehydrator. Also, many kale chip recipes call for tahini, but I wanted to create a recipe that did not use tahini because I, like many of you I am sure, don't always keep tahini on hand.

One of the keys to making kale chips is understanding the ratio of kale to wet sauce. When I first tried making kale chips the recipe I followed didn't clearly explain how much kale to use. Thus, I used a small amount of kale and a large amount of oily sauce... which was a total disaster when I first started making them. So I have tried to be clear and show you what your kale chips should like like at each stage of the procedure.

Tip: If you have very large pieces of kale that have hard stems in the center cut the stems out. However, you don't have to cut the stem out of small pieces. The only purpose re: cutting the hard stems out is the big stems can be kind of dry and hard after being dehydrated.

Tip: When mixing with your hands, if you find the mixture is quite dry and sticking on your hands you have my permission to add one more tablespoon of extra virgin olive oil to this kale chip recipe. However, do not add any more than that because you don't want them to be too oily because they won't dehydrate properly if they're totally soaked in oil. Another way to think about this is that it should look like a nice kale salad with a reasonable amount of dressing coating each piece, similar to salad. (By the way - This won't taste very good right now, so don't eat it like salad!)

There are many kale chip recipes, and you can certainly make your own recipes as you become more confident in your raw kitchen. The trick is to get your flavoring well-distributed on the chips. You don't want them too oily--you want your kale chips to be just right!

Recipe Photos

Nutrition Facts

Nutritional score: 100 out of 100
  • This recipe is very low in Carbohydrates.
  • This recipe is low in Calories.
  • This recipe provides you with 100% of your daily Vitamin C, Riboflavin, Vitamin B6, Vitamin B12, and Vitamin K.
  • This recipe is an excellent source of Protein.
  • This recipe is a good source of Dietary Fiber, Calcium, Iron, and Vitamin E.

Amounts per 290 g (10 oz) suggested serving

NameAmount% Daily
Calories 339 14 %
Protein 17 g 30 %
Fat 23 g 29 %
Carbohydrates 27 g 8 %
Dietary Fiber 11 g 35 %
Sugars 6 g
Calcium 439 mg 44 %
Iron 6 mg 49 %
Sodium 1449 mg 63 %
Source: USDA, The Rawtarian

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Comments and Reviews

Top voted

158 votes
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I made these and they were delicious. I am wondering if I bought the wrong kind of nutritional yeast. It's powder and it ended up just being clumps on the kale. Any ideas what I did wrong? Thanks.

158 votes
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Hi all !! I'm trying this kale chip recipe as we speak.........they're in the D now !! I have an 'ole standby recipe that is to die for, but I wanted to try something new, and these seem like just the right recipe for me !! LOVE this site.......<3

148 votes
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All

1 vote
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Laura-Jane,
I love your recipe for 'mac & cheese' sauce and I had some raw kale chips with a sauce that tasted very similar and had nutritional yeast, cashews, cayenne, carrot puree and such on the ingredient list. Any ideas how to recreate it, for instance how could I modify your 'cheese' sauce to make it into a dressing for the kale before dehydrating it? Thanks.

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Hi J.J.! I do have a recipe for nacho cheese chips in The Rawtarian’s Kitchen (www.therawtarian.com/getTRK) – my recipe uses red pepper, cashews, nut yeast, onion powder, salt etc. But I think if you start with the “mac and cheese” sauce, add some red pepper (1/2 large pepper maybe), add more water to make it runny (spreadable on the kale chips) then that’s a good place to start!

2 votes
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Nice simple recipe. I would say that even using low sodium Tamari the additional salt is a bit too salty. It might be good to update the recipe to use additional salt at one's discretion. Looking forward to trying other recipes.

4 votes
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Glad you liked the chips! Thanks for bringing this to my attention.

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Hi Laura-Jane need to know how often can I use the same Teflex sheets?Or how can I tell if they no longer good to use?Do you think regardless of how much I use them I should be thinking of replace it once every 3 months?Any tips?

3 votes
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Hi Suzy, there is no max. time. Just keep them until you feel like throwing them away! :)

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Hi Laura -Jane,
I am new to your site and I love it. I am about to try this recipe and I wonder if i could use kikoman soy saus instead of the tamari. Thank you so much for your reply.

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Hi Bianca, you can definitely use soy sauce, but it isn't glute-free or raw. But it will work well for the recipe!

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Heidi's Review

Raw kale chips recipe
5
5 out of 5

Most delicious kale chips I've ever made. Try the dino kale it tastes even better! Heidi

2 votes
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Hi Heidi,

So glad you liked! I need to get more kale in my life--perhaps even trying to grow dino kale in the garden! I am not much of a green-thumber, but a girl can dream :)

9 votes
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Great recipe. Comes out very salty if like us you have a low salt diet.

Posted from The Rawtarian's Raw Recipes App

8 votes
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I agree, Jacqui. Makes them extra tasty! :)

9 votes
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I made these today and love the taste with one exception, it has a bit too much salt for me. Maybe if I leave out the salt it will be ok, I realize the soyu is also very salty. The smell of them cooking was yummy.

13 votes
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Good idea, Marjied. Whatever makes it work for you! :)

53 votes
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I have made kale chips several times. What happens is the kale is crispy when it is still warm, but hours later it seems crispy to the touch- but it doesn't crunch in your mouth.

So this last batch, I did not use too much oil. Only 2 tablespoons, garlic and lemon. I dehydrated for 5 hours. Then did two more hours only to have the above scenario happen again.

Please help!
P.S. someone online it said to dehydrate for 24 hours? Is this something I should do? So frustrated...

66 votes
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Hi Jillian, Where do you live? It's probably the humidity in the air making the kale chips moist again. If you eat them right away are they crispy?

70 votes
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Can you leave the yeast out of the recipe? My partner doesn't like it. Or is there a substitute?

Posted from The Rawtarian's Raw Recipes App

65 votes
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Hi Frieda, yes you can omit it

73 votes
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I have a big bag of curly kale- how do I determine a bunch?

Posted from The Rawtarian's Raw Recipes App

65 votes
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The recipe is very forgiving, but I'd say maybe like 8 cups smooshed down somewhat?

80 votes
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I have found that the salt is not really needed. At least not too much. Because there is nothing worse than oversalting kale chips!!!

Posted from The Rawtarian's Raw Recipes App

78 votes
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Lol sounds like you are speaking from experience, Sarah!

105 votes
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I can't stop eating them!!!

Posted from The Rawtarian's Raw Recipes App

124 votes
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Lol this is a common prob Judith lol

98 votes
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I just made these and found that if you toss the kale in the tamari and oil then just turn and sprinkle the combined dry ingredients across the wet kale over snd over, you get a perfect even coverage with only 3 tbls oil and no spices sticking to your hands! Absolutely delicious, have been stealing crispy bits out of the D already.

Posted from The Rawtarian's Raw Recipes App

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